Onion pancakes
4 servings
60 minutes
Onion flatbreads are a simple yet exquisite dish of European cuisine. Their history traces back to village baking traditions where housewives used the most accessible ingredients to create fragrant and nutritious flatbreads. The crispy dough with a tender onion filling, slightly caramelized during frying, reveals a richness of flavor with light sweetness and spicy notes. These flatbreads are great as a standalone dish, especially when paired with sour cream or herbs, as well as a side for main courses. The simplicity of preparation makes them a popular choice for home dinners, and their appetizing aroma can fill the home with coziness and warmth.
1
We knead the dough from flour, salt, and water.
- Wheat flour: 400 g
- Water: 1 glass
- Salt: 0.5 tablespoon
2
We send it to rest in the fridge for 30 minutes.
3
We chop the onion (not finely).
- Onion: 1 head
4
Roll the dough into one large sheet 3-4 mm thick.
5
We spread the onion all over the sheet.
- Onion: 1 head
6
We roll the roulade.
7
The obtained roll is cut into several pieces, 2-3 cm thick.
8
We coat each one in flour and roll it out to a thickness of 5 mm.
- Wheat flour: 400 g
9
Fry on both sides in a pan.
- Vegetable oil: 1 glass
